Clementine Cake This is incredibly easy to make; even if you're stressed out, it won't topple you over into nervous collapse. It's such an accommodating kind of cake: it keeps well, indeed it gets better after a few days, and it is perfect either as a pudding, with some creme fraiche, or as cake.
Nigella's Quadruple Chocolate Loaf Cake - I've made this once every couple/few months for years, except changing the sour cream for yogurt/greek yogurt, and it's so super chocolately. Never even thought about pinning it as I've not needed a recipe for years, so remembered when I saw other pins! RLI firmly recommends!!
Chocolate Chip Cookies It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one.
CHICKEN, MANGO AND CHILLI SALAD: This started off life as a reworking of Coronation Chicken, that mixture I can't help liking, against all contemporary culinary strictures, of cold chicken, mayo, mango chutney, curry powder and apricot puree (or that's how both my grandmothers made it).
Chocolate Chip Cookie Dough Pots: My children love a chocolate chip cookie so gooey on the inside that I can’t really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or crème fraîche as desired.
Italian Christmas Pudding Cake: This recipe is my own but at the same time a conflation of a couple of Italian Christmas must-haves: the glorious, fruit-studded panettone and crema di mascarpone, which is best described as tiramisu without the Savoiardi biscuit layer, and sometimes with pieces of chocolate stirred through the mascarpone mixture.
SALADE NICOISE: Everyone seems to have a very strong opinion as to what should or should not go into a Salade Nicoise, so let me tell you from the outset, I have no desire to join the fray. I put in what I have at home from, broadly, the accepted canon, but not necessarily everything the purists would.
Apricot Almond Cake with Rosewater and Cardamom: This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn’t overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it’s all exotic promise; a fraction too much and we’re in bubblebath territory.